potato recipe

[Guest guest]

Hi!

 

 

 

So far I've been remiss in offering up a recipe to the group, but wanted to make

amends. I hope you guys like this one. I like to use potato as the focus of a

meal every now and then. My family doesn't always agree, but it works for me.

I would love to hear some other spicy potato dishes!

 

 

 

Thanks,

 

Barbra

 

 

 

SPICY MUMBAI POTATOES

 

 

 

 

 

INGREDIENTS

 

 

 

v 4 lg. Idaho or russet potatoes or 12 small ones

 

v 2 tsp. Canola or olive oil

 

v 1 c. finely minced leeks

 

v 1 tbsp. peeled and finely grated ginger

 

v 1 clove garlic, pressed

 

v ½ tsp. salt

 

v 1/8 tsp. freshly ground black pepper

 

v 1 tsp. ground coriander

 

v 1/8 tsp. turmeric

 

v ½ tsp. ground cumin

 

v 4 tbsp. water

 

v 1 c. fresh or frozen green peas

 

v ¾ c. firm tofu, puréed

 

v 2 tbsp. chopped fresh cilantro

 

v Canola oil cooking spray

 

 

 

DIRECTIONS

 

 

v Preheat oven to 425º. Wash and scrub each potato well. Dry and prick each

with a fork a few times. Bake for 40-60 min. depending on size of potato.

 

v While potatoes are baking, lightly coat a heavy sauté pan with cooking spray

and cook the leeks, ginger, garlic and salt with Canola oil for 6-8 min. Add

black pepper, coriander, turmeric and cook 2 min. longer. Add peas and water

and cook until peas are tender. Reserve.

 

v When potatoes are done, remove from oven, cut them in half lengthwise and

scoop out the potato. Mash potatoes with the tofu purée and mix in remaining

ingredients.

 

v Stuff potato shells with filling.

 

v Bake 10-15 min. in a 350º oven before serving.

 

v Garnish with chopped cilantro.

 

 

 

(Serves 4)